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5:3:40-50

Jun 01, 2012

I am wary about juicing vegetables, especially modern vegetables. They have been hybridized to grow too fast, and too ‘sweet’ and ‘juicy’. It is like broiler chickens – they are hybridized to grow fast and to develop large breasts.

Our tests have shown a change in the nutrients content of the broiler meat due to changes in dietary requirements to meet its fast growing nutritional needs. For example, saturated fats and omega 6 content sky-rockets, making it an ‘unbalanced’ meat, whether organic or not.

The same must apply to modern hybridized vegetables and fruits. They require more nitrogen for one. What happens to all these nitrogen in the plants, and what happens to us when we consume these day in and day out? And when they grow so fast, do they really have the time to absorb all the micro-nutrients in the soil that our body needs? Again, it does not matter whether the plants are organic or not. A fast growing plant is a fast growing plant and have the same nutrient requirements, whether organic or not.

For me, plants are essential for our health. So, for juicing, I juice PLANTS, not necessarily vegetables.

Here’s a plate of leaves and flowers that I use to juice:

(Click on pics to enlarge)

Leaves and flowers of plants which do not contain anti-nutritional factors like oxalates, which are slow growers, which have been tested in laboratories to have high antioxidants, etc.